Nut Rose Moon Cake

Name: Nut Rose Moon Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 180g Rose sauce; 40g walnut; 60g sesame; 60g peanut; 20g Sugar; 30g Corn oil; 100g Glutinous rice flour; 216g Cantonese-style moon cake dough

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The rose flower sauce was bought for moon cakes. I made many moon cakes, but basically I didn't move much. Because rose sauce is mainly used for old-fashioned moon cakes with traditional flavors, and such moon cakes are basically not cooked. This time, let Rose Xiang sing the protagonist once, and come to a rose moon cake. In fact, this filling recipe is more suitable for making meringue mooncakes, but my family doesn’t like meringue, so I barely made it into Cantonese style.

Ingredients

Nut Rose Moon Cake

1. Pastry material: 216 grams of Cantonese moon cake dough Filling: 180 grams of rose sauce, 60 grams of sesame seeds, 40 grams of walnuts, 60 grams of peanuts, 20 grams of sugar, 30 grams of corn oil, 100 grams of cooked glutinous rice flour

2. Chop the nuts and pour them into a large bowl and mix well, add the rose paste, and mix well

3. Add corn oil, mix well; pour in cooked glutinous rice flour, mix well

4. Divide the finished filling into 28g balls, and divide the pie dough into 12g balls

5. Flatten the noodles, wrap them in the fillings, close the mouth and make rounds

6. Put a small amount of flour in the moon cake mold, shake it evenly, pour it out, put in the moon cake blank, press out the pattern, and place it in the baking tray. Put it in a preheated 160 degree oven and bake for about 10 minutes

7. After setting the shape, take out the egg wash, put it back in the oven and continue to bake for 15-20 minutes, and the surface will be golden.

Tips:
This time I made 40 grams and the skin filling ratio was 3:7, but for this filling, 4:6 would be better.
Because the stuffing has high humidity, the baking temperature should not be too high to avoid cracking.
The baked mooncake has a dry and hard skin, and it will be more delicious after returning to the oil.